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Beef stew with Dumplings


  • 1 tbsp olive oil
  • 500g beef flat iron steak, cubed
  • 3 cloves fresh garlic
  • 1 brown onion, finally sliced
  • 4 sticks celery
  • 400ml red wine
  • 1 L beef or vegetable stock liquid
  • 4 dried bay leaves
  • 5 carrots, pealed and chopped in blocks
  • 1 3/4 cups flour
  • 1/2 tsp baking powder
  • 1/2 cup salted butter
  • 1 1/2 cups grated white cheddar cheese
  • some fresh parsley


  • Saute the onion, garlic and celery till translucent, then remove into a separate bowl
  • Brown the steak cubes in the same pan and then add the onion mix and fry together for 2 minutes
  • Add the liquid stock, red wine and bay leaves. Bring to a boil, and then leave to simmer for 1 1/2 hours.
  • During this time you prepare the dumplings:
    Mix the flour, baking powder and cheese, and then slowly work the butter into the flour with your fingers. Add water and mix with fingers till it makes a nice dough. Then roll into small balls.
  • Back to the pot:
    Add a tablespoon of flour to the pot to thicken the sauce. Do this by taking a cup of the sauce and mixing the flour into it separately, and then pour back into the pot and mix.
  • Add the carrots and dumplings and cook for another 30 minutes.
  • Serve with rice, and garnish with fresh parsley.
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